Carne Asada Udon Noodle Salad
July 8, 2016
Tons of pico de gallo is the main ingredient.
I made even more than I needed so I could eat tacos all week. And eat tacos I did.
Cook the flank steak to medium and slice thin. Also grill up some zucchini.
Mix everything together! I think I need a bigger bowl.
Then just lay the steak on top. Yum.
I love the flavors in this salad! The avocado and sour cream really coats the pasta in a nice creamy sauce. The flavors of tart lime and savory beef cut through the creamy noodles to create a nice balance.
A perfect weeknight summertime dish!
Carne Asada Udon Noodle Salad
- Meat and Marinade
- 1 pound Flank Steak
- 1 Lime
- 2 tablespoons Red Wine Vinegar
- 1/4 cup Olive Oil
- 3 cloves Garlic grated
- 1/4 cup chipotle peppers in adobo sauce chopped
- 1 tablespoon Cumin
- 2 tablespoons Worcestershire Sauce
- Pasta Salad
- 1 Zucchini
- 12 ounces Udon Noodles cooked rinsed and chilled
- 4 Tomatoes diced
- 1 Onion diced
- 3 Limes juiced
- 5 Jalapenos diced, some seeds removed
- 1 clove Garlic grated
- 1/4 cup chipotle peppers in adobo sauce chopped
- 1/4 cup Sour Cream
- 1 Avocado diced
Instructions
- Mix the marinade ingredients in a zip lock and add the flank steak. Allow to marinate for 2 hours.
- Quarter the zucchini and grill it along with the meat.
- Chop the grilled zucchini into planks.
- Mix the noodles with the veggies, chipotle, and sour cream.
- slice the meat thin against the grain.
- Plate the noodles and top with slices of meat. Serve.
